1 box graham cracker
2 pkg. instant french vanilla pudding
3 c. whole or 2% milk
1 8 oz. cool whip
1 container milk chocolate frosting

Line 9 x 13 baking dish with 1/3 of graham crackers. Mix together pudding and milk until thickened. Fold in cool whip and mix well. Spread half of pudding mixture on top of graham crackers. Put another layer (1/3) of graham crackers and remaining half of pudding. Top with last third of graham crackers.

Refrigerate for 2 hours. Then frost with chocolate icing, sealing edges. Refrigerate overnight.